Asian slaw — bright, crisp, and full of zesty flavor. This refreshing salad makes a nutritious, light summer side dish and comes together in about 15 minutes. It pairs beautifully with plant-based proteins or stands on its own as a vibrant, healthy addition to any meal.
I had always meant to try Asian slaw and finally made it — and now I wish I had made it sooner. The balance of tangy vinegar, savory soy, a hint of sweetness, and the crunch of fresh vegetables is delightful. This slaw is ideal when you want something light but satisfying, and it keeps well for a few days if you store the dressing separately.
How to make Asian slaw
Simple steps yield a fresh, flavorful slaw. Make the dressing first, then toss it with the prepared vegetables.
- For the dressing: Add all dressing ingredients to a jar, secure the lid, and shake vigorously until fully combined. Alternatively, whisk the ingredients together in a small bowl.
- For the slaw: Combine all slaw ingredients (reserve sesame seeds for garnish) in a large bowl. Pour the dressing over the vegetables and toss until everything is evenly coated. Garnish with sesame seeds and serve immediately.
Asian slaw ingredients and tips
- Vinegar: Rice vinegar is classic and mild, but apple cider vinegar, white wine vinegar, or even fresh lemon juice work well.
- Oil: Use a neutral-flavored oil such as canola or sunflower for a clean taste. If using extra virgin olive oil, expect a more pronounced flavor. Coconut oil should be melted first.
- Soy sauce or tamari: Tamari is gluten-free and coconut aminos are a good soy-free alternative.
- Sweetener: Maple syrup or agave add a natural sweetness; you can substitute another sweetener to taste.
- Sesame oil: Optional, but a small amount adds a toasty, nutty depth that enhances the overall flavor.
- Garlic and ginger: Garlic powder and ginger powder are convenient, but fresh minced garlic and finely grated fresh ginger will brighten the dressing.
- Cabbage: A mix of green and red cabbage looks vibrant. Use only one type if preferred, or adjust proportions to taste.
- Vegetables: Carrots, red bell pepper, and green onions add color, texture, and flavor. Feel free to include shredded Napa cabbage, sliced cucumber, or snap peas for variety.
- Herbs: Fresh cilantro is traditional; omit it if you dislike cilantro or substitute chopped fresh parsley for a different herbaceous note.
- Sesame seeds: Sesame seeds are an optional garnish that add visual appeal and a gentle crunch.
- Serving ideas: Serve the slaw alongside baked tofu, fried tofu, tempeh, seitan, or tempeh bacon for a complete plant-based plate. It also pairs well with grilled fish or chicken if not following a vegan diet.
Looking for more side dishes?
- Sauerkraut
- Veggie stir-fry
- Vegetable tempura
- Cauliflower steak
- Vegan chicken salad
Did you make this Asian slaw recipe?
If you make this slaw, please leave a comment to share how it turned out, rate the recipe, or share a photo. I enjoy seeing variations and hearing which substitutions worked well for you.
Asian Slaw
Bright, crunchy Asian slaw with a tangy-sweet dressing. Ready in 15 minutes and perfect as a light side dish or topping for bowls and sandwiches.
Prep: 15 mins | Total: 15 mins | Servings: 8
Ingredients
For the dressing:
- 2 tablespoons vinegar (rice vinegar recommended)
- 2 tablespoons oil (canola or sunflower recommended)
- 2 tablespoons soy sauce or tamari
- 1 tablespoon maple or agave syrup
- 1/2 teaspoon sesame oil (optional)
- 1/4 teaspoon garlic powder (or 1 small clove minced)
- 1/4 teaspoon ginger powder (or 1/2 teaspoon fresh grated ginger)
For the Asian slaw:
- 3 cups green cabbage, thinly sliced
- 1 cup red cabbage, thinly sliced
- 1 cup carrots, thinly sliced or shredded
- 1 cup red bell pepper, thinly sliced
- 3 green onions, thinly sliced
- 1/4 cup fresh cilantro, chopped (optional)
- 1 teaspoon sesame seeds, for garnish (optional)
Instructions
For the dressing:
- Combine all dressing ingredients in a jar, seal, and shake until the dressing is well blended. Alternatively, whisk together in a small bowl.
- Set the dressing aside while you prepare the vegetables.
For the slaw:
- Place the cabbage, carrots, bell pepper, green onions, and cilantro in a large bowl.
- Pour the dressing over the vegetables and toss until everything is evenly coated.
- Sprinkle with sesame seeds, if using, and serve immediately. This slaw pairs well with baked or fried tofu, tempeh, seitan, or your favorite protein.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. For best texture, keep the dressing separate from the vegetables until serving.
Notes
- Use any vinegar you have on hand, or substitute lemon juice for brightness.
- Any liquid sweetener works; maple and agave add a pleasant depth.
- Customize the vegetables to your preference — shredded coleslaw mix is a convenient shortcut.
- Omit cilantro or replace it with fresh parsley if desired.
- If avoiding soy, coconut aminos make a tasty substitute for soy sauce or tamari.
Nutrition
Serving: 1 serving | Calories: 72 kcal | Carbohydrates: 7.6 g | Protein: 1.2 g | Fat: 4 g | Saturated Fat: 0.3 g | Sodium: 239 mg | Fiber: 1.7 g | Sugar: 4.6 g
Course: Gluten Free, Side Dish | Cuisine: Asian | Author: Iosune Robles